Lemon Barley and Honey Scones

These barley flour scones were made a little while ago, around the same time I made the Courgette and Apricot Barley Muffins. Its was in an attempt to use the barley flour my mother had given me last year.

Baking with barley flour is relatively new to me, so if any of you have a good recipe to share with me, it would be most appreciated, as I am wishing to expand my barley flour recipe repertoire.

For now, may I present you with these 'Lemon Barley and Honey Scones'.

These won't immediately win you over, but please persevere with them.  You may find yourself actually liking them.  The texture of the barley flour is certainly very different and one that may be appreciated with time.  I certainly enjoyed them a lot more a couple of days later.  The texture of the scones were very light and almost mille feuille pastry like, lots of layers as you bite in. 

What does make a big difference to these scones is a drizzling of lemon icing, then these scones melt in you mouth like good, buttery shortbread.

Lemon Barley and Honey Scones with Poppy seeds
Makes 10
Ingredients
200g barley flour, plus extra for rolling and
2 tablespoons baking powder
½ teaspoon bicarbonate soda
½ teaspoon salt
50g unsalted butter, cold and cubed
2 teaspoon poppy seeds
100ml milk
2 tablespoons clear honey
Zest and Juice from 1 small lemon

Method
Preheat oven to gas mark 6.
Put the flour, baking powder, soda and salt into a bowl.  Then add in the chopped butter and rub with your fingers until the mixture resembles breadcrumbs, then stir in the poppy seeds and lemon zest. 
Stir the honey into the milk, then pour into the crumbly flour mix.  Add half of the lemon juice and knead briefly to combine.  Then tip the scone mixture into a lightly floured surface, and roll out about 1 inch thickness .  Using a round cookie cutter, cut out 10 -13 shapes (pinch the ends to resemble a lemon if you wish). and place them carefully on a baking sheet.  Brush with remaining lemon juice and bake in the oven for 16 - 18 minutes.  Best eaten within a few days.
Optional: Make a lemon icing and drizzle over the scones, allow to set before serving.

Green and Gold Barley Muffins

The green from the grated courgettes and the gold from the strips of apricots.

I know it doesn't look like it, but honestly there are courgettes in these dark muffins.  The courgettes are cleverly disguised by the cocoa powder, a bit like the courgette and chocolate waffles I made at the weekend.

I was originally just going to make some good old courgette and chocolate muffins, but then remembered the We Should Cocoa Challenge for July and the secret ingredient Apricots. 

My husband really loves eating fresh apricots.  Seduced by fond memories of apricots growing, ripening and bursting with sweetness in my late father-in-laws backyard in Cyprus, we went hunting for some golden delights in Scotland.  Unfortunately, we haven't been able to find any fresh apricots that appeal to our senses.  Those we did come across were hard as round pellets or unripe.  So I resorted to my store cupboards that contain dried goods such as flours, pulses and dried fruit. Amongst the raisins and sultanas, I found some dried apricots. I think dried apricots are a better substitute for some of the tasteless fresh apricots we find at the supermarkets here.  Whilst fumbling about in the store cupboard, I also came across a packet of barley flour that was given to me by my mother a few months ago. I decided to incorporate it into my muffin recipe for an experiment.

Well as you would expect from a muffin, it raised wonderfully.  The barley flour gives the muffins a slight bitter aftertaste, but this is compensated by the natural sweetness from the apricots. It was also a much chewier muffin.  In a strange way the texture reminded me of the confectionery the Mars Bar, even the apricots mimicked a healthy version of the oozing caramel.  So all in all, these were not bad at all.

Therefore, I am submitting these 'Courgette and Apricot Muffins' to Chele who is hosting this months We Should Cocoa Challenge. The challenge this month is to create a chocolate or cocoa recipe containing Apricots.We Should Cocoa is alternately hosted by Choclette of Chocolate Log Blog or Chele of Chocolate Teapot.

Courgette and Apricot Barley Muffins
Makes 12
Ingredients
130g plain flour
120g barley flour
85g caster sugar
1½ tablespoons baking powder
½ teaspoon salt
2 - 3 tablespoons fairtrade cocoa powder
200ml milk
2 eggs lightly beaten
3 tablespoons vegetable oil
4 - 6 dried apricots, sliced
A small courgette, grated
Method
Preheat the oven to gas mark 5. Line a muffin tin with paper muffin cups.
Mix the flours, sugar, baking powder, salt and cocoa powder in a large bowl.  In another bowl, mix together the milk, eggs, oil, apricots and courgette. 
Add the wet ingredients all at once to the dry ingredients and mix until combined.
Spoon the batter into the muffin cups, dividing it evenly.  Bake in the oven for about 20 minutes, or until risen and firm to the touch.  Cool in the pan for 10 minutes, then turn out onto a wire rack.  Serve warm.
These are good for 2 days.
Updated: 12/09/2011
I am always humbled when fellow bloggers make a recipe of mine and then share it not only with friends and family, but with their readers too.  Here. Said the Hobbit made her variation of these muffins, please do go by and check out the Hobbits Zucchini and Apricot muffins.